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Dill Pickles

Ingredients
  • 8 cups cold water
  • 4 cups 5% distilled white vinegar
  • 1/2 cup salt
  • 1/2 cup sugar
  • fresh dill heads
  • onion slices
  • garlic cloves
  • hot peppers (dried) if desired
  • 1/8 tsp alum each jar
Instructions

Make sure you do not use any soft water. Boil together water, vinegar, salt and sugar. Pack pickles, any size you desire, into sterilized quart or pint jars. Sterilize lids while preparing jars. Add onion, garlic, or pepper as desired. Put dill head on bottom of jar, and a little in middle of jar. Pour boiling brine over pickles, tighten lids. Put jars in a BWB for 10 to 15 minutes. They will seal in about 4-5 hours. Ready to use in 2 to 3 weeks.

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